Smoked Duck
I bought 4 ducks at the Ingles store.
Yesterday morning I stuffed them with apples and onion.
Eight hours in the smoker over cherry wood. mmmmm Good.
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one of my favorite public waterfowl hunting areas had a picking shed business nearby, where you took your birds in after the hunt. they would dress them then smoke them with genuine hardwood, all for a paltry sum of $10 per bird. this included shrink wrapping the finished product. duck, goose, even pheasant and turkey. and availability in 7 days. it was well worth the cost. smoked birds were the mainstay blind snack for many a ducker at Rend Lake
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But you don't live in town.
Not don.
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Those look Excellent, @allen griggs. 👍😁
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Cosco sells 1/2 duck packages that are really good eating! Seasonal. Precooked, I reheat on the grill. From Indiana some place. I'm fussy when it comes to this type of stuff and I tell you they make a good meal.
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That looks sooo good. I'm also a connoisseur of the smoked fowl. These are mallards shot in Arkansas, or maybe Mississippi, and have put three different marinades on them.
On the grill.
Time to eat.
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Ya think?
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I've never had duck. How is it compared to other birds. BTW.......I know it has more fat.
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Duck has a lot of fat under the skin. This is an advantage in the smoker, as the fat marinates the meat and keeps it moist. Duck fat tastes good.
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allen griggs: 29993861401371/comments/29993872002971
Duck has a lot of fat under the skin. This is an advantage in the smoker, as the fat marinates the meat and keeps it moist. Duck fat tastes good.
You have to poke the skin with something like the corn cob holder. I always wanted to stand them up in the smoker with one of those wire beer can holder cage thing.
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What does poking the skin accomplish? I have not ever tried that. I have seen it done, but don't know what for.
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allen griggs: 29993861401371/comments/29993886733851
What does poking the skin accomplish? I have not ever tried that. I have seen it done, but don't know what for.
It pokes holes in the skin. Don
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Wild duck needs to be smoked to make it edible.
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Tflogger: 29993861401371/comments/29993912843931
Wild duck needs to be smoked to make it edible.
Why is that? 🤔
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All this talk about smoking a duck, one has to wonder. How do you keep it lit?
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Merlinnv12: 29993861401371/comments/29993887051675
All this talk about smoking a duck, one has to wonder. How do you keep it lit?
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Damn .................. I was going to say that .................. 😁
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Merlinnv12: 29993861401371/comments/29993887051675
All this talk about smoking a duck, one has to wonder. How do you keep it lit?
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There it is... I've been waiting for that since Allen first posted this! Thanks for not disappointing, @Merlinnv12 !!!
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Merlinnv12: 29993861401371/comments/29993887051675
All this talk about smoking a duck, one has to wonder. How do you keep it lit?
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Ya gotta brine 'em in diesel got a few days first.......
BTW Allen, those look great!
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It is nonsense that wild ducks taste bad. Unless you care for them badly, of course.
Breast of teal on toast, done just a bit more than rare and drizzled with butter is a king's dish. Old timers said that nothing beats a properly roasted canvasback, but pintail, mallard, widgeon, or teal are fabulous. Sea ducks like scaup can be bad-tasting, especially if they've been eating clams, though. Nobody would eat merganser a second time.
Domestic duck is not as dark as wild, simply because wild ducks fly more and the muscles get more blood flow. It is quite juicy (meaning fatty) and has a flavor that's "deeper" than other poultry. Can't explain it better than that. It's just a bit "more" than something like chicken.
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I waited quite a while for someone else to say it. Finally, I gave in and did it.
I have never eaten duck but those looked mighty fine!
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allen griggs: 29993861401371/comments/29993886733851
What does poking the skin accomplish? I have not ever tried that. I have seen it done, but don't know what for.
Poking the skin gives the fat under the skin to render better.
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